Khinkali is a traditional Georgian dish, well known and widely used in our cooking. These incredibly tasty Caucasian pelmeni with juicy stuffing inside can not be unnoticed.
From our recipe, suggested below, you will learn how to prepare real khinkali at home. Detailed instructions will help you to get an authentic taste of the prepared dish.
Georgian khinkali with meat at home - recipe
Ingredients:
For the test:
- wheat flour - 650 g;
- purified ice water - 180 ml;
- salt - 10-15 g;
For filling:
- beef pulp - 550 g;
- oily pork flesh - 360 g;
- onion - 280 g;
- garlic - 5-6 teeth;
- purified ice water - 300 ml;
- fresh parsley - 1/2 beam;
- fresh dill greenery - 1/2 beam;
- fresh green coriander - 1/2 beam;
- bitter pepper - 1/4 pod or to taste;
- hops-suneli - 1 teaspoon;
- black pepper ground - to taste;
- salt - to taste.
Preparation
To prepare the filling, the washed meat is cut into small pieces and passed through a meat grinder with a large grate. In the same way, we chop the pre-cleaned and chopped onion and garlic, and the bitter pepper, which has been rid of the inner seeds. If there is time and desire it is possible to cut onions with very small cubes with the help of an acute knife, this will positively affect the juiciness and taste of the prepared dish.
Fresh greens washed, rid of stiff stems and very finely cut with a knife. Mix all the prepared ingredients in a deep bowl, season with salt and ground black pepper, add also hops-suneli, pour in ice, preferably with an admixture of ice crystals, water and mix very thoroughly. We put the filling for a while in the refrigerator. Next, we have a prescription cooking dough for khinkali.
We sift the wheat flour into a bowl, mix it with salt, make a deepening in the form of a crater in the center and pour ice water into it in small portions and mix it and start the dough. It should be quite dense and elastic and absolutely not stick to the hands and the surface of the table. We let him rest for forty minutes, covered with a film, and proceed to the formation of khinkali.
From the dough we form oblong sorts of sausages with a thickness of about 3.5-4 centimeters and cut them in turn into blocks measuring 2.5-3 centimeters. Each of them is rolled out until a round cake is two millimeters thick. While working with the test, spray the flour with a rolling pin and hands.
We put a tablespoon of filling in the center of the flat cake, raise the edges and form wrinkles according to the type of accordion. Then we press them together well and slightly tighten for greater tightness. Raise the khinkali for the tail so that the filling is lowered, and then muck the bottom into a flour and lay it on an additional flour-dusted cutting board.
In a large wide pan, pour enough water, pour it, warm it to
We hold the khinkali on fire for ten to fifteen minutes. Finished products should surface and leave a little more. After that, we catch the finished delicacy by means of a noise on a wide dish and can serve.
In the original, khinkali are eaten only by hands, holding the tail, and nothing else. In this case, you need to make sure that the broth does not leak out of the product.